Marineted German Fish

Anneliese German Fish (Peixe Alemao)

For one package of multi grain breaded Tilapia:
20 grains of black pepper corns
12 cloves
5 bay leaves
salt
1/2 cup of vinegar
a table spoon of fresh ginger -minced
3 onions, medium, in slices


Boil water w/ the first 3 ingredients for 7 min. Add vinegar and salt. Boil for more 3 min.
Let it cool.

Grill the fish according to package instructions. Takes 20 min. approximately.
Let it cool a bit and cut into 2 or 3 pieces.

In a glass or china bowl w/ tide lid, arrange, one layer of onions w/ ginger, add one layer of fish. Repeat until the end of fish. Cover with onions slices.
Carefully add the lukewarm brine to cover the fish and add one more centimeter.

Let it sit on the fridge for at least 2 days prior to serving. Keeps well until 2 weeks.

Black beans w/ coconut milk

(Feijao de coco)

Soak and cook beans according to instructions on package. Or open cans.

For each 500 gr of row beans (or canned) add;

half onion
one goose of garlic
one slice of green pepper
one sprig of green onion
1/2 bay leaf
one bar of coconut milk (or one can)
one soup spoon of fresh coriander
1/2 tea spoon of grounded cumin
salt to taste

Cook the coconut with the spices above it -for 15 minutes.
Mix w/ the beans. Add the other 3 items.
Let it cool before blending.
Correct the spices, decorate w/ coriander leaves and olive oil in a spiral on top of the serving portion.

Goes well with fish dishes.

It is a traditional recipe for Easter in Northeast Brazil.

Welcome, Benvindos

Thanks for visiting my new Blog for special, easy and delicious recipes.
Please return back soon to see more of it and share your favourite recipes, why not?

Thanks,

Maria Brandao


maribrando@gmail.com

Dessert for cold days

(it is from Greece, it is easy, fast, natural and delicious)

1. any amount of dried figs


2. same amount of walnuts


3. 1/2 amount of cream liqueur (vanilla flavour is best)

cut in small pieces the first
brake the second
mix both
cover with the drink and let rest for at least 20 min.
serve straight, with vanilla ice cream and or cake
can be made ahead and left in the fridge until 1/2 hour before serving.
Room temperature recommended.

Trutinha ligeira (facil e magnifica) Easy and delicious Trout

ingredients:


1 whole trout fish
water
vinegar
salt

How to:

clean fish well, keep head on. reserve
choose a large pot so the fish kind of swim free
add water enough to cover fish plus one inch
add vinegar to sour the water and enough salt. taste and try. feel both.
let it boils
now add the fish and immediately reduce heat to minimum. do not let it boil. 2o min.


It is done. remove w/ tlc

if hot, serve with boiled potatoes (or microwaved) and/or rice

or serve it cold with a salad



Versao brasileira



ingredientes:


1 truta inteira
água
vinagre
sal



Modo de Fazer:


limpar bem as vísceras, mas deixar a truta com cabeça. reservar.

escolher um panela grande o bastante para deixar o peixe inteiro

por água o suficiente para cobrir o peixe e mais 3 dedos

adiçionar vinagre até ficar azedinho, e sal o bastante. prove

esperar levantar fervura

agora sim, colocar a truta e baixar o fogo ao mínimo (não pode ferver) por 20 minutos

Retirar com cuidado e escumadeira

pode servir:
quente com batatas cozidas ( ja experimentou assar no microondas?)
ou arroz

ou frio com salada

Sauerkraut my way - serves 6

• 1 k sauerkraut - rinsed and drained
• 1 lite polish sausage - in slices
• 2 pork shops -trimmed of fat, boned and cubed
• few slices of back bacon or reg. bacon - cut small
• 1 apple - cut in small pieces
• 2 tbs raisins
• 2 med. onions - chopped
• 2 bay leaves pierced w/ 4 cloves each (easier to remove both, afterwards)
• 1/3 cup orange juice or soda
• dash of oregano
• oil, salt

marinate pork shops with oregano and salt - 20 min. approx.

sautee onions in small amount of oil, add pork shops

add all the ingredients

let it boil and reduce to low

let simmer for 30 min.

check moist level. add more liquid or even water if necessary

check salt, sugar and vinegar. correct if necessary. a balance of the 3 is ideal

remove bay leaves and cloves

serve with boiled potatoes

variations: instead add other smoked meat as in ham, cured pork belly, even salami !

Milk flan - short cut

in a small sauce pan on medium low heat, melt 1 cup sugar until golden.
avoid burning and/or have smoke.
do not stir but turn the pan until all is melted.

set the oven to 350.
put a cook sheet or low pan with warm water half full on the medium rack.

spread this caramel into a angel food cake pan ( has a central post)
use a wooden spoon to help. if it becomes rigid, bring the pan to low heat to melt again.
reserve

using a mixer or egg beater, combine well until it forms a lite foam:

2 cans of lite condensed milk
3 cans of milk (using the empty can as measure)
7 eggs

pour the mixture into caramelized cake pan.
then, carefully, sit this pan on the middle of the "Bagno Maria" (pan with water), so neither spills.

let it bake for 1h. then reduce to 325 and bake for another hour.
or until it is golden brown on top.

let it cool and rest few hours on the fridge before removing from the mould.

to remove, warm the mould a bit on low heat, shake in a rotating way to check it is loose, (wear gloves)put a larger and curved container on top, and holding both well, rapidly move it upside down.
say ta da before...and voila....

serves 12

easy to convert to half:

• diminish cooking time and use 3 large or 4 small eggs instead.